I am usually not a huge scone person. I ALWAYS go for the banana bread/pumpkin bread/blueberry muffin way before I would reach for a scone. I wanted to create a really light and fluffy scone (I hate when they are so hard to bite into), and blueberry and lemon is one of the best combos. My mom’s personal fav. I really made these for her, and her friends at work, and they were a HUGE hit.
Makes 16 scones.
3 c. all purpose flour
1/2 c. granulated sugar
1 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 sticks unsalted butter, cold, cut into cubes
1 c. + 2 T. buttermilk
1 tsp. vanilla extract
1 c. blueberries
zest of 2 lemons
melted butter for brushing tops
Preheat oven to 400℉. Line a large baking sheet with parchment paper. Combine the flour, sugar, salt, baking powder, and baking soda in a large bowl. Add butter and mix with your fingers until the mixture resembles a coarse meal. Add buttermilk and lemon zest to mixture and stir just until combined. Fold in blueberries gently. It is ok if some of them burst.
Transfer dough to a lightly floured counter or cutting board and divide in half. Form wach into rounds that are about 3/4 inch thick. Cut each round into 8 wedges and place slightly separated on lined baking sheet. Brush the tops with the melted butter, and bake for 15-17 minutes, or until golden.
Love this flavor combo. You won’t believe how light these are.
adapted from this scone recipe